1 cup coarsely blended pepper (depending on your heat tolerance you can either to add tomatoes or not. Use any pepper of your choice. I used Jalapeño i.e bawa/sombo, and Scotch Bonnet i.e Atarodo)
1 medium onion (coarsely blended)

Salt
Seasoning cubes
3 tablespoons of oil.

Heat up oil, add chopped onion, fry till tender then add pepper.
Allow to cook for about 5 minutes then add the snails and season. Turn the heat low and allow to simmer till the pepper is cooked and snails are tender. Cook with lid off .

Long strips plantain and peppered baby snails

To make long strip plantain, cut ripe plantain length wise, depending on how thick the plantain is you can get between 3 – 5 strips. Deep fry till golden brown, place on a paper towel to absorb the excess oil. Just lay the plantain from end to end to make like a ribbon.